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Cincinnati chili (l.a. times)

Yield: 6 Servings MMM

Ingredients:

• 1 1/2 lb Ground beef
• 2 md Onions; chopped
• 2 cl Garlic; minced
• 1 cn (8 oz) tomato sauce
• 1 cn (6 oz) tomato paste
• 1 qt Water
• 3 tb Chili powder
• 1 tb Vinegar
• 1/2 ts Black pepper
• 1 Bay leaf
• 1 ts Ground cumin
• 1/2 ts Marjoram
• 1/2 ts Ground coriander
• 1/2 ts Ground cardamom ds Ground cinnamon Cayenne pepper
• 1 tb Sygar

Instructions:

Salt Brown beef onions and garlic in large heavy pot. Spoon off excess fat and grind mixture in food processor until meaty in consistency. Return to pot. Add tomato sauce and paste water chili powder vinegar pepper bay leaf cumin marjoram coriander cardamom cinnamon and cayenne sugar and salt to taste. Bring to boil. Cover and simmer 1 to 2 hours or until thick stirring occasionally. Serve alone or over cooked spaghetti with shredded cheddar cheese and chopped onions if desired. Makes 6 to 8 servings. Each of 6 servings contains about: 287 calories; 382 mg sodium; 64 mg cholesterol; 18 grams fat; 14 grams carbohydrates; 17 grams protein; 1.67 grams fiber. Presented by: Rose Rosti L.A. Times Culinary SOS

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